Description
A refreshing and vibrant winter salad featuring mixed spring greens, citrus segments, pomegranate seeds, feta cheese, and candied pecans, all tossed in a tangy honey-Dijon dressing. Perfect for a light and healthy side or starter during the colder months.
Ingredients
Scale
For the Salad
- 7 cups mixed spring greens
- 1 1/4 cups orange segments (mandarin, oranges, clementines, or tangerines)
- 1/2 cup pomegranate seeds (or substitute dried cranberries)
- 1/2 cup feta cheese, crumbled
- 1/2 cup candied pecans, roughly chopped
For the Dressing
- 1/3 cup olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon shallot, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad: Place the mixed spring greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans in a large mixing bowl.
- Make the Dressing: In a small bowl, combine olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper. Whisk together until the mixture is smooth and emulsified.
- Toss the Salad: Drizzle the dressing over the salad ingredients to your preferred taste. Gently toss the ingredients together to evenly coat the salad with the dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures. Any leftover dressing can be saved for later use.
Notes
- You can substitute pomegranate seeds with dried cranberries if pomegranate is not available.
- Use fresh seasonal citrus like clementines or tangerines if mandarins are not on hand.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Candied pecans can be replaced with toasted walnuts or almonds for a different crunch and flavor profile.
- To save time, prepare the dressing ahead and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
